Using high hydrostatic pressure for the quality saving pasteurization of fibrous fruit juices being valuable from nutrition biological point of view
2003
Dalmadi, I.
During the last decade consumption of instant, minimally treated fruits and vegetables being free of preservatives expanded quickly. Their production can be arranged with the so-called high hydrostatic pressure treatment which prolongs shelf-life in a safety way while the treated products preserve their earlier sensory properties: taste, smell and colour, but also their vitamin content and nutritive value remain unchanged.
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书目信息
Elelmezesi Ipar Hungary
卷
576
ISSN
0013-5909
页码
pp. 182-185
语言
匈牙利
注释
Summaries Hu, En, De
翻译的标题
Nagy hidrosztatikai nyomas alkalmazasa taplalkozasbiologiai szempontbol ertekes rostos gyumolcslevek minosegkimelo pasztorozesere
类型
Summary; Bibliography
2004-08-15
AGRIS AP
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